Process of crystallizing sugar.



Patented Dec. 25, |900.

(Appiciwion med .15.11. 4, 1900.,

.3 Shania-Sheet l.

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ab @WW1/maga Nn. 554,4@5 Patented Dec. 25, 966. H. CLAASSEN.

PROCESS UF CRYSTALLIZING SUGAR.

(Application led Jan. 4. 1900.)

@Wilma/.ww

No. 664,465. Patented Dec. 25, |903. H. CLAASSEN PRCESS UFCEYSTLLIZIF@ (Abplicmon man Jan. 4. woo.;

3 Sheets-Shee 3.

(No Model.)

UNITED STATESA PATENT OFFICE f 3 enoeifssf'or`eFursTAL|.| zi-iefSUGARQv i vsuineplnxcnrrxN raming# pint armnien# Patent N5. 664,465, usted neeibeerieeog i l Y l vApplication iiled -lsnusry4`,19iv)0. vSerial No. Sill; (No spcimens.)`

Be it known thatl, HERMANN OLnAss'nN, a

' subject of vthe King of Prussia, GermanEmperor, and a resident f Dormagen, Rhenisfh- Y Prussia, German Empire-have'v invented a new and useful Improvement in Processes ,for

Producing` Sugar in CrystalForm from Syr- -'ups,fof which the followingr isa specification;

In crystalliziug sugarjout of Syrups under 'vacuo it is quitedicult to constantly maintain those conditions which are necessary for a. goodtand perfect `correct working. 'These conditonslare essentially the following ones:

mass according to the purity of the liquid; second, maintaining atemperature in the liq l uid mass corresponding to the vacuum -and the concentration, and,third,a vsuitable period of time for treating: the liquid massesnnder `distinct temperatures, distinct percentage of water, aswell as distinct 'superconccntration. For keepingup or maintaining these conditions theoperatorhad no. other means at his disposal'but the -empiric string proof. ,or trial by which the percentage of watereo'uld be approximately controlled or proved. ,j lHorvever, this stringproof ortrial is serio'uslyin-v iuenced by -thequalityof the non-'sugar subfstances in the masszand byttlie visccsity of said substances, so that said proofo'r. trial will never render asatisfactor'y or'reliable result. "Besides such empiricrmeans there was made luse of the' thermometer for indicating the temperature and `the. Vacuum-.meter for indicating the stand of the vacuo; -Other means have not` been `known for ascertaining and maintaining` the above-named conditicns and toconductor to carry through the-boiling process iii-.atperfectdistinct,manneigand.

therefore the operator was not in thefposition to carrythrough the treatment of the Syrups and the production of tli@greatest` quantity s of. sugarpossible outofA such syrupinfa-cor.-

rect manner. ly theprocess ofthe presentinvention the object inrview will be arrived et.

In orderl tio/keep up the temperature 'of fthe,

syru p in thevacuum-pan for a periodzotflsome length-at the' necessary height in vaccordance with the=percentage of water-'in theliquid and 4 By this'decreasi'ng inpurity viscosity increases. Means for increasing the l y temperature is' applicableon'ly up to acertain Iperconcentraticnof:

with the vacuum without causingan .evp'o ration of the mass, the directin/trod uction of steam into thefliqnid has proved to b'ethe most suitable and' best means. As the"steamissrlb` i jected tothe actiongof the vacuum in the liquid it: will vagain, passes steam ont4 of the syrupand will introduce into the'latter` that number of vcalories only which had lat its introduction into the syrup'according to the thesyrup will bekep't' up at thevdesired uni- .temperature in the vacuum. Therefore While the percentage of water inthe syrup iskeptup at a certain standard the teinperaturejof, 76s ,e

form height., Ifv now crystalsjliavebeeil formed out' of the syrup, which' latter by means'of indirect heatin,-g-steanrA and subsequent water evaporation' has lje'enjsnperconf centrated, or iii-Sugar in auyforin whateyer has been introduced into the syrup, the'operf ator in further filling up theyacu'um-pan with l water in accordance with the separating out of sugar, and accordingto such reduction of the contents of water a changeol' the temperasyrup tobecrystallized outandin-,boilingthe l salmehasto reducegrad ually the percentageof ture in boiling must i;"ollov r. v These twocondi- 4 tions-tem peratu-re 'and' content s` o" Water-7,

.8o by means of theapp'aratusherein described; y

may be controlled 'and Aestablished withs'afety With the' help of that apparatusthe operatr ture and the percentagesof water, suita`.'bl e` for sry. It is afact that the syl-newline the sugar separatesout'o'f itdecreases in purity.

degreeaccor'jding to the vacuum. Therefore forreducing thepviscosity,=wl 1ic h :pre-

highlydesirable otherwise, mustibe,reduced,I asthe latteris of greatestjnfluence nponthe Viscosity.

1 Therefore tmust beohserved dur- Aing the continuing filling up ofthe; vaculurnsg,

pan with the-syrup to; reduce with the de;l l creasing'ipurity,' Whichis a matter of vconsee quenceoftfhqwqrking oper ses; Syrr workingthus .the operator is enabled toile-1' saccharizethe syrup up .to a standard of pu rity which is a little above that of ordinary molasses. .In order to obtain the' last particles of sugar capable of gaining,- I recommend to ysubject the heated mass to a subsequent'crysta'llization vin motion jinspecial crystallizing apparatuses. Also at this stage with Athe cooll im.r that takes place Ithe objectionable viscosity .takes place; and to reduce the same the only 'means will be to reduce the superconcentration of the moth'er-lyeopt of which' crystallization takes place, Notwithstanding having reduced. the percentage-of water in; the 'syrup during the Vworking operation in the vacuumpan for' crystallizing-outpnrl poses, now, contrary to goodfsense, as it may appear, an addition of 'water to the mass out of which crystallization takes place serves as a promoter for'sep'arating out ythe sugar, -for the high viscosity will hinder the separation 0f sugar and itsunion with present crystals to a greater extent than such separation will 'be promoted by a strong superconcentration of the mother-syrup. By the addition of waterthe viscosity is reduced in amuch higher the indicating-slide thereon. 45

' tical section of the vacunm-pain'and Fig. 6 1is a horizontal section thereof.

with.

degree than in proportion the `snperconcen` tration is reduced. It may be proceeded with this addition of. water suitably to such a degrec-that finally in the centrifuging process they overconcentration is nearly done` away Instead of adding water a d illted molasses maybe employedV for the same purpose.

In the accompanying drawings I have shown an apparatuslfor carrying out my invention.

In the drawings, Figure 1 indicates a double vacuum-gage. Fig. 2 represents the calculating-scale; Fig. 3, a table containing information concerning the percentage of water of the syrups while boiling at diierent stages. Fig.. 3" is a side view thereof with Fig. 4 is a face view ofthe indihating-slde. Fig. 5 is a ver- In the drawings, Fig. 11 shows a double vacuum-gage consisting of two gages h t', communicating with the vessel j; which commu- .The vacuum-gages are adj estable for cali bration by adjusting means h' so that the vacuum-'gages can be adjusted in accordance with the prevailing atmosphericpressure. As before stated, the double vacuum-gage com'- municates with the vacuum-pan, which consists of an outer shell A anda heating apparatu's B, consisting of a chamber traversed by vertical pipes by which the liquid in the lower Vand upper part of the pan may circulate. The

- rect orheating steam into the heating appara' tus vB. V1 represents pipes placed,prefe rably,

j65 aboveand'below the heating apparatus B for pipe C is/for the purpose of introducing indi;-

introdncing -direct steam into .the vacuumjI-n somecases one pipef: 1E)v will be endif.

lat every stage of the process.

.new

cient. 4'E is the stirring device, rotated by the gearingF. Hindicates thethermometer,and

J the pipe for drawingoff the finished `massecuite,l vand K is the pipe for drawing in the syrup, which Apipe *for the purpose of cleari ness `ci illustration is shoivnfonlyin' Fig. d

and terminates,preferably, under the heating; 'I

lapparatus B. The process is' carried `out` n the vacuum-pan,as hereinafter described, the

structure shown inFig. 1 being employed to L,

give the air-pressure in the vacuum-pan.

The str uctnres shown Figs. 2, 3, 3*, and' 4.are employ-ed to aid the sugar-boiler in can A ry-ing outthe process and enable him to maintain a proper degree of su perconcentration In Fig.. 2 are shown a base k, provided with'a plurality of scalesLT. The scale L indicates veeiltime'ter of vacuum, -and 'the scale T indicates tem, peratures at which water will boil at suchl vacunm, the twoscales being sti-correlated 'witheach other that a single index may be employed coperating -with both scales, the vacuum indicated `by the index correspond? ing with the temperature indicated thereby, so that by setting the index at any point .in the vacuum-scale the boiling-point of waterat that vacuum will be indicated on-the tei-nperature-scale. 'I have also shown a double scale S, which slides freely upon rails 02o,A being movable thereon by pinion or handle The pinion, which is not shown, meshes with the rack lrA On'the' side of the rail p. The dojuble scale S consists of 'atemperature-scale t, which indicates degrees of'temperature, the.

.dicatorcoperates with the vacuum-scale and the temperature-scale T. The sliding scale Sfils provided with asliding indicator Z, which .coperaties with the vscales t, u, and T. AIn

tio

Figs. 3 and 3 I-have shown a table in which tlie percentage of water contained in the liquidftreated is given at several stages of the operation. In the colnmns'ab c thejpercentage ofllfwater of various other stages of the operation are given. This tablel consists of an undercut or mortised board w, in which a slideyr'slides. This slidey'is providedwi-th ateinperature-scale and with an aperture X,

'so-'that the said slide may be moved alongthe table for a` convenient reference'to avoid the possibility of. mistaken In using this calcu- `latingfdevice''the double scale is moveduntil I tlieindicator vO points-to that place on the v vac'numfscale which correspond-s to the figure' indicated by the vacuum-meter. Thereupon greatest exactness.

the boiling-table is consulted, and the movable indicator is adjusted to that point on the` scale u which corresponds tothe vpercentage of water desired, whereupon the boiling is effected at the temperature on the scale T indicated by Z. It willthus be seen that the sugar-boiler has at hand the means for directing the boiling ot' syrups or juices with the It will also be observed that this apparatus enables me to calculatethe percentage of water of thejui-ce. Qr syrup at any temperature and pressure.A

The method of working `accordingto the foregoing-described process is a very simple one, and for thorough understanding the following example will be quoted: Let us take the purity of the syrup to be boiled at seventy-iive and the vacuum in the boiling-pan to be a standard one of sixty centimeters. The boiling-pan is then filled up to a certain height with syrup, and the latter is boiled down for such a period until it indicates, according to the table oi" the boiling-control apparatus, a contents of water of thirteen and three-fourths--that is to say, -nntil the thermometer of the boiling apparatus will indicate a temperature of 80 centigrade. Now the Valves of the indirect heating apparatus are almost entirely closed, and the valve for the direct steam for regulating the temperature is opened for such a period until the necessary quantity of fine crystals in the sam-ples taken become visible,which usually will be the case within half an hour. Thereupon the valves of vthe indirect heating are reopened and syrup is slowly and gradually drawn in, while the concentration of the mass is regulated according to the table, so that, for instance, within the first four hours the. contents'bf water will sink down gradually to eleven' and one-halt per cent., in the next four hours to eleven per cent., and within the last four-"hours down to ten and one-fourth pe'r centi, which vmeans to say that with a standard vacuum ofsixty centimeters the temperature of the boiling mass will raise to 81%" centigrade and to 825 centigrade and to 83T? centigrade. After twelve hours the vacuum-pan will be almost entirely filled, and now boiling down begins, into which pan molasses or Water may be drawn in periodically, the percentage of water sinking down ro nine and one-half per cent., the temperature rising consequently to S55 centigrade. If the vacuu in is nota constant one-say sixty centimeters-the control is not rendered difficult by it, as in such ease the iiXed indicator has to be directed only to the vacuum indicated by the vacuum meter, whereupon the movable indicator of tlie slide, permanently fixed for the period in question, will immediately indicate, the necessary temperature which the boiling mass must have on scale T. During this manipulation in the vacuum the :nass is kept in motionby the agitator or stirrer. The masse-cuite thus obtained may be `subjected to anfafter'crystallinationat 4 vrestv or more suitably to a"crystallization in motion in special apparatuses.` itl` the crystallizingprocess in motion a-longer period of agitation and a suitable high temperature should bekept up corresponding to the higher overconcentratiou of the mot-her syrups.

However, with the gradual cooling'down and with the increase in im puritytheaboVe-named deleterious elect of the viscosity will occur, which, as stated above, is now exclusively or entirely annihilated by the dilution of the mass. Water in such 'quantity is admitted, either continually or periodically, into the mass in motion that the viscosity becomes reduced. The quantity of addition of water is limited thereby that it can be added only to such an extent that to the highest the entire snperconcentration of the mother-syrup is obviated, as with the addition of water a dissolving of the already-separated sugar may takeplace. Of course instead of pure water diluted molasses may be made use'of.

I claiml. In theoperation oforystallizing out syrups, the process which consists in subjecting the mass alternately at each desired stage of the operation to the action of indirect heatin g-stearn for creating a desired superconcentration of the syrup. and of direct steam introduced into the mass for maintaining the mass at a temperature corresponding to the vacuo for the time being, maintaining all the while a superconcentration of the syrup.

2. In the operation of the crystallizing out of syrup, the process which consists in alternately acting upon the mass with indirect heating-steam for creating the desired superconcentration of the syrup and with direct steam introduced into the mass for maintaining the temperature 'corresponding to the yvacuo for the time being, While maintaining the superconcentration of the syrup and the continued crystallizin g out of the so-obtained mass by reducing its viscosity by the addition of a diluent.

3. The process of producing sugar from syrup, consisting in concentrating the rstdrawn-in` syrup according to the purity of the latter by boiling with indirect steam, stopping the indirect steam when the desired concentration has-been obtained and replacing such indirect heating-steam by introducing steam direct into the m'ass for maintainingthe temperature in the latter according to the .vacuo for the time being while concentration remains unaltered, until formation of grain takes place, stopping the introducing of directintroduced steam, drawing in further syrup and continuing the alternate employment of indirect heatingsteam for creating the desired concentration for the stage present and of direct-introduced steam for maintaining the temperature without alteration IOO IIO

Iago

of the concentration, the mass being all the while stirred by mechanical means and conl i mi gvtiximnggthejreatment of 'the so obtained mWutefor-.fnrther crystallization by redfgeing' itg'vi'eosit'y by the addition of a dilu i. ent-eorenponding to the decrease of tempera- )"5 tute; and .gaining the soproduoed sagaz-.by i ik separting'thezsame from the moherfliquid.

' Isn testiinony that; Ivlaim the foe'g'oing asmy invention I have sighed my name, in pres eee of 'two witnesses, this 19th da.y of De. c'ejnher, 1899.

' 'b HERMANN CLAASSEN. Witnesses:

WILLIAM EssENlfwmN, EMIL Horam; 

